Buttermilk Blackberry Bread

By Jahel

Ingredients

• 1.5 c flour
• 1.5 c milk
• 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 2 eggs lightly beaten
• 1 c buttermilk
• 1 stick butter melted and at room temperature
• 1 T zest finely grated
• 1 t vanilla
• 2 c fresh blackberries
• Powdered sugar for dusting

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375°. Grease a 9 inch round cake pan with 2 inch high sides. Line the bottom with parchment paper.

Step 2

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the eggs. Whisk in the butter milk, butter, lemon zest, and vanilla. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients until almost blended. Fold in the berries. Do not over mix. Scrape the batter into the pan.

Step 3

Bake until the edges of the cake pull away from the sides of the pan and a toothpick comes out clean, 40 to 45 minutes. Let cool on a wire rack for 10 minutes. Invert cake onto the rack; peel off the paper. Let cool. Before serving, dust the cake with powdered sugar.